To Cook
In a medium saucepan, combine stock, galangal, lemongrass pieces, lime leaves, 2 finely cut chillies, and roughly chopped root and stems of coriander.
Bring the mixture to a boil. Reduce heat and let simmer for 5 mins. Remove from the heat and allow to stand for around 10 mins.
Using a colander, strain the solids from the liquid. Discard the solids and return the liquid broth to the heat. Do not boil from this point forward, keep the soup to just below boiling.
Add coconut cream, chicken, mushrooms, tomatoes, remaining 2 chillies, lime juice, fish sauce and palm sugar. Simmer for around 5 mins, until the chicken is just cooked through.
Remove from the heat and add in the chopped coriander leaves. Serve in bowls and enjoy!
Chicken
Easy Three Cup Chicken
To Cook
Heat 1 tbsp of sesame oil in a frying pan over medium heat. Then add the ginger, garlic, and chicken to the pan and fry for 5 mins.
Next, add in all the sauce ingredients. Mix and reduce to low heat. Cover with a lid and simmer for another 10 mins.
After this, add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened.
Turn off the heat, then stir through the remaining 2 tbsp of sesame oil and the basil leaves. Top with finely sliced scallions and red chilli.
Thai Green Chicken Curry
To Cook
In a medium saucepan, add 1 cup of rice to 2 cups of cold water. Cook on medium heat using the rice absorption method for approximately 15 mins. Alternatively, use a rice cooker or preferred rice cooking method.
Whilst rice is cooking, chop the carrot into 1cm x 3cm sticks and slice broccoli into bite-sized florets. Remove the stalk from Cavolo Nero and slice thinly.
Cut banana capsicum in half lengthwise. Remove seeds and slice thinly. Reserve a small portion for garnish. Set all chopped vegetables aside.
Slice baby corn into halves and set aside.
On a separate board, slice chicken thigh fillets into bite-sized portions.
Heat olive oil on medium heat in a large frying pan and fry chicken in batches until just golden brown. Remove chicken from pan and set aside.
Add half a 200gm jar of Valcom Thai Green Curry Paste to frying pan and cook on low heat for 3-5 minutes or until fragrant. Then add 1 can of coconut cream and chicken stock, and stir into the green curry paste.
Add carrot, broccoli, Cavolo Nero, capsicum and cooked chicken to sauce. Simmer for 5 minutes or until vegetables become tender then remove from heat.
Add 1 tsp of finely grated palm sugar to taste (add more if desired), then add the baby corn and water chestnuts and stir through.
Serve individual portions of steaming green curry on top of rice and garnish with bean sprouts, slices of banana capsicum, Thai basil leaves and wedges of fresh lime. Add sambal chill for extra chilli heat!
Crispy Chicken Sushi
To Make
Cook white rice and strain. Allow rice to cool then add in Obento sushi seasoning.
Fry schnitzel until browned and cooked through, set aside and let it cool.
Meanwhile, slice avocado, cucumber and cooled chicken into thin pieces.
Once the rice has cooled place Obento Yaki Nori on sushi mat and spoon over white rice in a thin layer. Line the bottom section of the sushi with slices of avocado, cucumber and chicken.
Lastly, roll into sushi roll and cut into smaller pieces to serve!
Chicken Skewers with Peanut Dipping Sauce
To Cook
Cut chicken into block pieces and coat with Thai red curry paste. Once well mixed and evenly coated, thread chicken pieces onto skewers.
Fry chicken sticks until cooked through (roughly 4 mins each side).
While chicken is cooking, make the peanut sauce by mixing water, peanut butter, hoisin and soy sauce together until well mixed.
Once the chicken is cooked, serve chicken with a side of peanut sauce and top with spring onions, crushed peanuts and lime.
Bang Bang Chicken
To Cook
In a medium saucepan, pour in 1L of water and add in chopped spring onions, garlic and ginger slices, and chicken. Bring to the boil then simmer for 6-7 mins. Turn off the heat and leave chicken for 7 mins to steep.
Whilst chicken is cooking, prepare the noodles according to packet instructions. Divide cooked noodles between 4 plates/bowls.
In a bowl, mix together all of the sauce ingredients. Mix thoroughly to combine well and set aside.
Remove the chicken from saucepan, then shred the chicken by hitting with a mallet (or rolling pin). Add the chicken to the bowl with chilli sauce, gently turn the chicken to coat with the sauce.
Place the chilli chicken mixture onto the noodles, then top with the sliced spring onions to serve. Enjoy!
Sticky Spiced Chicken Hokkien Noodles with Cashews
To Prep
Marinate raw sliced chicken breast in 4 tbsp Obento Teriyaki Marinade. Marinate for 1hr before cooking.
To Cook
Heat wok on high heat and add peanut and sesame oil. Then quickly add marinated chicken breast, ginger and garlic.
Once halfway cooked add vegetables and chilli paste. Mixing continually, add Hokkien Noodles (you can quickly blanch these in boiling water before adding) and add Obento Teriyaki Marinade. The sauce will reduce slightly giving the chicken & noodles a nice sticky coating.
Portion into bowls and top with roasted cashews and sesame seeds.
Fabulous Hokkien Mee
To Cook
Combine the chicken with 1 tsp cornstarch, 1 tsp oil and 1 tsp soy sauce.
Heat a wok over high heat until smoking. Add 2 tbsp of oil, and stir-fry the chicken until it turns opaque. Remove from the wok and set aside.
Add 2 more tbsp of oil to the wok and add the ginger slices. Fry for 1 min, then add the scallions and red chili.
Add the noodles and stir-fry, adding a sprinkle of hot water if the noodles are cold and you’re having difficulty breaking them up.
Add the Shaoxing wine, 1½ tbsp of light soy sauce, dark soy sauce, and cooked chicken. Stir-fry until combined (about 1-2 mins). Serve!
Roast Chicken Banh Mi
To Cook
Thinly slice cabbage and cut carrots into thin matchsticks. Place cabbage and carrots in a bowl.
Combine Obento Rice Wine Vinegar, sugar and water in a pot and mix over low heat until sugar is all dissolved. Allow to cool, then pour mixture over cabbage and carrots to pickle them. Mix well and set aside.
Remove meat from roast chicken and shred.
Slice baguettes in half lengthwise without cutting through. Remove centre (soft insides).
Thinly spread Kewpie Mayonnaise on the bottom half of the baguette. Then spread pickled vegetables (drained well) over mayonnaise. Layer chicken and then sprouts on top. Drizzle Kewpie sesame seasoning over (start with less and add more to taste).
Close baguette and serve the Banh Mi on a plate.
Teriyaki Chicken Roll
To Cook
Marinate the chicken in sushi soy sauce, tariyaki sauce, cooking sake, mirin and garlic.
Use a fork to mash the avocado and season well, then add the coriander and lemon juice and mix well.
Heat the pan adding 2 tsp of oil, then put the chicken into the pan and fry for about 8 mins until cooked.
Put the salad mix, carrots and cucumbers on the spinach wrap. Add some mayonnaise on it, then add the chicken, avocado mash and tomato. Add more mayonnaise, then roll up to serve.
Jellyfish with Shredded Chicken
To Prep
Prepare salted jellyfish according to the instructions on the package.
Slice chicken breast fillets into 1cm thick slices for faster cooking in later steps.
Marinate chicken breast fillets with cooking wine, salt and top with a few strips of ginger. Marinate for at least 1 hr.
To Cook
Bring the water in the steamer to boil. Steam the marinated chicken breast fillets on high heat for about 10 mins or until cooked.
Once the chicken breast fillets are cooked through, take them out and reserve the liquid from the steaming. Soak the chicken breast fillets in ice water for 5 mins then drain.
Shred the cooked chicken breast fillets and place them on the bottom of your dish.
Place cucumber strips on the shredded chicken breast fillets, followed by the shredded carrot and finally, top them with the prepared salted Jellyfish.
Garnish with coriander and sprinkle with toasted white sesame seeds.
For the sauce, heat the light soy sauce in the microwave for 20 secs.
Add in sugar and stir until sugar has dissolved. Add in white vinegar, sesame oil and 2 tbsp of the reserved liquid from the steamed chicken breast fillets. Mix well. Drizzle over the dish. Enjoy!
Thai Green Curry Air Fryer Chicken Wings
To Prepare chicken wings
In a large mixing bowl, combine Valcom green curry paste, fish sauce, palm sugar and canola oil to make the chicken marinade.
Place cleaned chicken wings into the bowl and thoroughly coat with the marinade. Cover bowl with cling wrap and leave in the fridge for 2 hrs.
To Make
In the meantime, prepare the curry leaf garnish by either shallow frying in a small pot with canola oil or massaging canola oil on some fresh curry leaves and cooking in an air fryer at 180°C for 8 mins. If air frying, make sure you cover the leaves with a small mesh to stop them from flying around in the air fryer. Both methods should yield crunch curry leaves for garnish.
Prior to cooking the chicken wings, place the chopped coriander and cornstarch into the bowl with the marinated chicken wings and mix thoroughly with the wings.
Place the chicken wings into an air fryer, do not overlap and cook at 180°C for 20-25 mins until golden brown.
In the meantime, prepare the Nam Jim sauce by combining lime juice, palm sugar, garlic, chopped bird’s eye chili, fish sauce and water. Mix well and place into a small bowl ready to serve with the wings.
To plate, stack the wings on a plate, drizzle with a tablespoon of the Nam Jim sauce over and garnish with scattered crispy curry leaves. Serve immediately.